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Rich lamb stew with aubergine purée (Hunkar begendi)
Fruit and vegetables
660g/1lb 7oz red
peppers
4 medium
aubergines
1
lemon
, juice only
1 tbsp red
pepper
paste
2 tbsp
tomato
paste
1
onion
, chopped
2 large
garlic
cloves, chopped
1 green finger
chilli
, sliced
1 green
pepper
, seeds removed and sliced
3
tomatoes
, peeled and chopped
chopped flatleaf
parsley
, to serve
Tins, packets and jars
30g/1oz
plain flour
Cooking ingredients
50g/1¾oz
tomato purée
½ tsp
salt
1 tsp
cayenne pepper
2 tbsp
olive oil
salt and freshly ground
black pepper
4 tbsp
olive oil
1 tsp dried
oregano
1 tsp
salt
freshly ground
black pepper
, to taste
Dairy, eggs and chilled
30g/1oz
butter
380ml/13fl oz full-fat
milk
75g/2¾oz
Parmesan
cheese, grated
Meat, fish and poultry
850g/1lb 14oz boned
lamb shoulder
, cut into 3cm/1¼in cubes
Other
200ml/7fl oz hot water
Back to recipe
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